Slow Cooked Tennessee Pulled Pork & Pineapple Sliders

The
5 hours + 1 hour rest
Capable Cooks
15 people

What you’ll need

1 SunPork Boston Butt

1 packet Tennessee Smokehouse BBQ Rub

3 cups coleslaw

15 brioche slider buns

15 pineapple slices

2 Tbsp. Butter

1 cup Baby Rays BBQ Sauce

Potato Chips to serve

How to make it

1.       Preheat oven to 150 degrees Celsius.

2.       Cover Boston Butt with Tennessee Smokehouse BBQ Rub and wrap in foil. Place in oven for 5 hours.

3.       Remove Pork from the oven and allow to rest (still wrapped in foil) for 1 hour.

4.       Meanwhile, in a frypan over medium heat melt butter until bubbly. Place pineapple slices in fry pan and cook until golden brown on both sides.

5.       Once rested, unwrap and pull pork apart with a fork. Discard bones.

6.       Toast Brioche slider buns and top with 1 Tbsp. Baby Rays BBQ sauce, coleslaw, pineapple and pulled pork. Serve with potato chips and enjoy.

Boston-Butt-in-packet-deep-etched.jpg

1 SunPork Boston Butt

1 packet Tennessee Smokehouse BBQ Rub

3 cups coleslaw

15 brioche slider buns

15 pineapple slices

2 Tbsp. Butter

1 cup Baby Rays BBQ Sauce

Potato Chips to serve

1.       Preheat oven to 150 degrees Celsius.

2.       Cover Boston Butt with Tennessee Smokehouse BBQ Rub and wrap in foil. Place in oven for 5 hours.

3.       Remove Pork from the oven and allow to rest (still wrapped in foil) for 1 hour.

4.       Meanwhile, in a frypan over medium heat melt butter until bubbly. Place pineapple slices in fry pan and cook until golden brown on both sides.

5.       Once rested, unwrap and pull pork apart with a fork. Discard bones.

6.       Toast Brioche slider buns and top with 1 Tbsp. Baby Rays BBQ sauce, coleslaw, pineapple and pulled pork. Serve with potato chips and enjoy.

Boston-Butt-in-packet-deep-etched.jpg

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